Chorizo and anchovy omelet

Name: Chorizo and anchovy omelet
Cook time: 30 min
Cuisine: Spanish
Ingredients: 50ml olive oil; 1 spanish onion, chopped; 1 red capsicum, chopped; 1 chorizo sausage, finely sliced; 4 anchovies, chopped; 12 eggs, lightly beaten; 1/2 cup chopped parsley; Salt; Freshly ground white pepper

jane and Jeremy Strode

October 19, 2011

Time:< 30 mins

To make individual omelets, divide ingredients by four and repeat method for each omelet, using a small pan. Buy the best quality anchovies your budget allows.

Ingredients

50ml olive oil
1 spanish onion, chopped
1 red capsicum, chopped
1 chorizo sausage, finely sliced
4 anchovies, chopped
12 eggs, lightly beaten
1/2 cup chopped parsley
Salt
Freshly ground white pepper

Method

To make one large omelet, heat oil in a large non-stick frypan. Cook onion, capsicum and chorizo over a medium heat for five minutes. Add anchovies, eggs and parsley. Gently move eggs around with a spoon to cook evenly. Season and leave to finish cooking. Eggs should still be a little runny. Serve immediately with grilled bread.

The best recipes from Australia's leading chefs straight to your inbox.